Tomatoes (Stuffed)

Ingredients

• Tomatoes
• shallot
• putter
• 2 parts bread crumbs
• 1 part ham
• parsley
• sweet herbs
• pepper
• salt
• toast

Method

1. 1

   Dip some tomatoes in hot water, peel them, cut them in half, and remove the pips; rub a baking sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition: Two parts bread crumbs, one part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt.

2. 2

   Put a small piece of butter on each half tomato, and bake them a quarter of an hour; have ready some round pieces of buttered toast, on each of these put a half tomato and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 53. The excerpt below is the record exactly as published.

Tomatoes (Stuffed) —Ingredients—Tomatoes, shallot, putter : 2 parts bread crumbs, I ee ham, parsley, sweet herbs, pepper and oe salt to taste, toast. Dip some tomatoes in hot water, peel them, cut them in — half, and remove the pips; rub a baking sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition: ‘Two parts bread crumbs, one part ham

Cook this with the app: pantry check, scaling, and the assistant.